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Almost hummingbird cake

Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes


For the cake

  • 3 cups of flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3-4 very ripe bananas smashed, if small use four
  • 1 cup crushed pineapple undrained
  • 1 cup pecans
  • 3/4 unsweetened shredded coconut
  • 2 cups of sugar
  • 1 cup + 2 tablespoons oil
  • 3/4 cup sour cream
  • 3 eggs

For the frosting

  • 1/2 stick of butter
  • 1 package of cream cheese 8 ounces to be exact
  • 2 teaspoons of vanilla
  • 3 cups of powdered sugar
  • pinch of salt
  • 1 cup heavy cream


  1. Preheat the oven to 350. Grease and flour three 8-inch cake pans. YOu can use two 9-or 10-inch if you like and if you prefer a two layer instead of a three layer cake.
  2. In a bowl, whisk together the flour, baking soda, salt and cinnamon together.
  3. In a large bowl, combine the mashed bananas, pineapple, coconut, pecans and sour cream. Stir together to combine.
  4. Beat oil, sugar and eggs with a stand mixer (or hand mixer) with a paddle attachment for six minutes until fully incorporated and very light and fluffy. Add the wet ingredients to the oil and egg mixture and beat until combined. Add the flour mixture and beat on low speed until just combined.
  5. Divide batter as evenly as you can between the three pans. Bake for about 30 minutes. The toothpick test works best for determining doneness. Let cool in pans for about five minutes and then remove from pans and cool completely on a cooling rack.
  6. To make the frosting, with a stand mixer (or a hand mixer), using the whisk attachment, beat the cream until medium peaks firm and it has becomes whipped cream. Spoon the whipped cream out into a separate bowl and set aside. In the same bowl you beat the whipped cream, beat the cream cheese and butter until light and fluffy, about six minutes. Turn the mixer off and add the powdered sugar. Turn the mixer on LOW SPEED (or you will have a powdered sugar snowstorm in your kitchen), and whip the powdered sugar in. Once combined, turn mixer to high again and continue to beat until light and fluffy. Add a pinch of salt and the vanilla and eat to combine. With a rubber spatula, fold the whipped cream into the cream cheese mixture until filly incorporated. Don't be rough with it, you want to keep all that air in the frosting to keep it light.
  7. Place one of the cake layers on a cake plate and cover the top of the cake with a big scoop of the frosting and spread evenly. Top with another cake layer and repeat with the frosting. Top with the remaining cake layer and frost the cake top and sides with the remaining frosting.

Recipe Notes

Garnish with toasted coconut and/or pecans if you like.